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Learn about the materials, variables and methods of mashing grains to produce wort for alcoholic beverages. Find out how malted barley, base malt, specialty malts, nitrogen content, diastatic power, color and modification affect the flavor and character of beer and whisky.
Mashing is the process of combining ground grains with water and heating them to break down the starch into sugars. Learn about the methods, enzymes, temperatures, and vessels involved in mashing.
Starch gelatinization is a process of breaking down of intermolecular bonds of starch molecules in the presence of water and heat. Learn about the processes, factors, and applications of starch gelatinization, as well as retrogradation and pregelatinized starch.
The first step in the production of high-fructose corn syrup is the treatment of cornstarch with α-amylase, which cleaves the long starch polymers into shorter chains of oligosaccharides. An α-amylase called "Termamyl", sourced from Bacillus licheniformis, is also used in some detergents, especially dishwashing and starch-removing detergents ...
Amylase is an enzyme that breaks down starch into sugars. Learn about the different forms of amylase (α, β, γ) and their sources (animals, plants, microbes), functions (digestion, ripening, degradation) and properties (pH, temperature, optimum).
Based on a method first developed in the mid-19th century, corn syrup is formed when starch molecules from corn are treated with acid or enzymes, which today typically come from molds, McGee says.
Amylopectin is a water-insoluble polymer of α-glucose units found in plants, one of the two components of starch. It has a highly branched structure with α (1→6) glycosidic bonds and varies in content and properties depending on the source and processing of starch.
Amylolytic process is the conversion of starch into sugar by acids or enzymes. It is used in brewing, bioethanol production and starch degradation.